• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.1
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• pp.236-245
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• 2008

This study was attempted to analyze the current status of curriculums programs in the pet-related departments in the fifteen colleges in Korea which have operated the relevant courses of major practice since they were newly established in 2003 or later. Thus, this study aimed to suggest how to develop the curriculums for pet-related departments so that the study had the goal of creating the common gold standards between the Korean cultural industry of companion animal and the relevant curriculums. Based upon the results listed above, it is considered that pet-related curriculums should be developed and operated as follows: First, the curriculums preferred highly by both undergraduates and employees should be selected and operated. Second, liberal arts courses concerning companion animal culture required to cultivate cultural comprehension for basic abilities should be opened. Third, major courses concerning animal-assisted therapy (AAT) together with the existing major practice courses should be established so that undergraduates can grow into professionals. Fourth, to do so, appropriate machines and instruments for major practice laboratories should be introduced and maintained. fifth, some pet-related departments substituting major theory courses for major practice courses should improve their organizations. Sixth, standardized curriculums fur pet-related departments and an evaluating institute fur them should be arranged and founded. Finally, the college management should invest constantly in the suitable major practice laboratories and their facilities for companion animal industry as well as curriculum operations.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.4
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• pp.103-116
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• 2016

In uncertain future and the rapidly changing environment, it is necessary for companies to do innovative management activity. With business strategy that creates value and vision, The major industrialized countries ensure development of venture & start-up business and business competition by creating various added value through design. Thereby, Companies use design to increase enterprise value, a lots of interests and supports are focused in design industry which pioneer new market with new product and services. Therefore, Companies need more innovative and creative activities, and leads creative companies through developing entrepreneurship. Now, Companies should improve successful entrepreneurship, developing effective process in the organizational level beyond individual level. This research conducts empirical analysis from the individual and organizational perspective of corporate entrepreneurship. This study of design corporate 351 employees in design corporate is surveyed. This research finding is that design corporate employees' entrepreneurial capacity, entrepreneurial attitude and CEO support have meaningful effects on culture and structure. However, The analysis result indicates that this employees' entrepreneurial capacity, entrepreneurial attitude and CEO support have no effects on operation systems, so it is necessary to build the operation systems for activation of corporate entrepreneurship. This study puts emphasis on the needs to raise the level of corporate entrepreneurship and requires ways to improve entrepreneurship for sustainable growth. Also, This study suggests practical implications that it is important to systematic operation systems to actively utilize infrastructure, so it occurs in employees' entrepreneurship not only on the individual level, but also on the organizational level.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2652-2659
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• 2011

The principal objective of this study was to provide the basic information on the sourdough bread made with probiotics and yeast(Saccharomyces cerevisiae) and to establish an optimum formula for the development of sourdough bread with high physiological, textural and sensory quality characteristics. The following mixing ratios of probiotics and yeast were used: Test 1, probiotics: yeast = 1.5 : 0.1; Test 2, 0.30 : 0.02; Test 3, 0.15 : 0.01(g/g). Fermentatioin using sourdough resulted in increase in number of probiotics in sourdough by 244~642 times but reduced pH in sourdough. Contributions by yeast in pH in sourdough were not as high as probiotics after the first fermentation of 15 hrs period of the dough. Among the three groups, bread volume, crumb firmness, crumb thickness, crumb elongation, compression force value, and specific volume of bread of bread were not significantly different. However, in sensory evaluation, flavor, taste, overall acceptance in sourdough produced by Test 2 markedly improved(p<0.05). These results show that Test 2 bread had improved sourdough properties, compared to Test 1 bread and Test 3 bread.

• Journal of Convergence for Information Technology
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• v.8 no.1
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• pp.207-214
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• 2018

The purpose of this study is to compare the educational needs of public officials and private employees for health and welfare in order to improve education program. Data were collected from 2,290 public officials and 1,991 private employees and were analyzed using frequency analysis and independent sample t-test. Private employees recognized that education and training are more enough than public officials. In addition, private employees took the gathering training classes more than public officials. Private employees reported that they are more satisfied than public officials with regard to leader consideration, peers' will of participation and institutional conditions. However, public officials reported that they are more satisfied than private employee officials with regard to the degree of sharing of information and education for new policies. Public officials preferred three or two days of training, but private employees preferred one or two days. Both public officials and private employees preferred gathering training classes and blended learning as an effective education type. Based on this research, invigoration of health and welfare education and the management of its plan were discussed.

• Food Science and Preservation
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• v.23 no.3
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• pp.445-452
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• 2016

In this study, physicochemical properties of acorn flour was investigated, and characteristics of the Jeung-pyun dough added with the acorn flour at various concentrations were evaluated after storage at -$18^{\circ}C$ for 4 weeks and fermentation. Total polyphenolic content, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of acorn flour were 3,525.12 mg%, 16.71%, $68.41^{\circ}C$, $73.83^{\circ}C$, and $82.96^{\circ}C$, respectively. These all values were increased in the Jeung-pyun dough possibly due to addition of the acorn flour. The yeast count was not affected by the addition levels of acorn flour and the frozen storage period before fermentation. The amount of carbon dioxide gas evolved from Jeung-pyun dough during fermentation was significantly changed with the concentration of acorn flour, but it was negligible. The Jeung-pyun added with 6% acorn flour showed an small increase in the amount of carbon dioxide after frozen storage of 1 wk and fermentation. The pH of the fermented Jeung-pyun samples decreased along with the increasing storage period as well as the increasing acorn flour content, ranging from 4.21 to 5.34. Therefore, the frozen Jeung-pyun dough containing 6~15% of acorn flour and stored for 3 weeks was the most desirable among all the tested samples in this study.

• Food Science and Preservation
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• v.18 no.1
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• pp.91-97
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• 2011

The influence of two process parameters (starter and fermentation period) on sourdough bread qualities was investigated. Bifidobacterium longum/Enterococcus faecium/Lactobacillus acidophilus (a mixed culture) was used as a starter. The five production conditions tested were: Control (sourdough fermentation with yeast); LAB 1(fermentation with mixed culture); LAB 2 (fermentation with yeast and mixed culture, respectively); LAB 3 (fermentation with yeast and mixed culture); and LAB 4 (first fermentation with yeast and mixed culture, respectively, followed by a second fermentation using the combination). The LAB 4 process showed the most favorable fermentation characteristics upon CrumbScan analysis, and the highest specific bread volume (5.14 mL/g). These results were reflected in the sensory evaluation of bread produced by the LAB 4 process; the bread achieved an excellent overall acceptance ranking of 3.7. Upon firmness analysis, the LAB 2, LAB 3, and LAB 4 bread figures were 113.67 g, 111.97 g, and 113.50 g, respectively. Thus, the firmness of LAB 2, LAB 3, and LAB 4 bread was higher than that of the control (93.20 g), although the aroma compounds of bread produced by the five processes did not differ. These results show that LAB 4 bread had improved sourdough properties, compared to control.

• Trans-
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• v.7
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• pp.49-80
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• 2019

As ageing society rapidly unfolds, it is becoming an even more important issue to secure wellbeing and happiness of senior citizens and the society as a whole. Growing talks on how culture and art positively affect the elderly led to more demands from the public on culture and art institutions to increase their social participations. Art museums too, as an art and cultural institution and a social education entity, are requested to play a bigger role in the effort to tackle the concerns derived from the ageing society. Korean art museums came up with senior programs since 2000, which makes it a relatively recent phenomenon. The consensus on the importance and needs of such programs has been around for a while in our society. However, effect measurement of these programs needs further research and discussion. This thesis examined the effect of senior programs using the Museum Wellbeing Measures Toolkit published in 2013. With the service quality research model, correlations were analyzed among program components, wellbeing effect, participant satisfaction and their willingness to re-enroll in order to produce a practical guidance on how to plan and operate the programs. To measure effect of senior programs and to analyze influencing factors would provide us with important data to prove the social responsibility and benefit art museums offer in our society. At the same time, such researches would contribute to enhancing the quality of current programs run by museums and give methodological suggestions on how to assess and improve senior programs.

• Journal of Digital Convergence
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• v.16 no.4
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• pp.205-219
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• 2018

The purpose of this study was to analysis of food adaptation and dietary behavior of marriage migrant women in according to their acculturation type, and find out their relationship. The survey was conducted by well-trained researchers using questionnaires translated into English, Chinese and Vietnamese. Food adaptional score was the highest in the assimilation type, and the separation type was the lowest. Dietary behavioral score in daily intake of milk and dairy foods was the highest in the assimilation type. There were positive correlations occurred between food adaptional score and dietary behavioral score, and also, between food adaptional score and assimilation score. Analysis of structural equation models shows that only assimilation affects food adaptational score, and food adaptational score affects the improvement of dietary behavior. In conclusion, marriage migrant women's positive attitude of new cultures, assimilation, might help them not only adapt to new cultures, but food adaptation and right dietary behaviors.

• Journal of Digital Convergence
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• v.18 no.11
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• pp.259-266
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• 2020

Many developments have been steadily carried out by researchers with applying knowledge-based expert system or machine learning algorithms to the financial field. In particular, it is now common to perform knowledge based system trading in using stock prices. Recently, deep learning technologies have been applied to real fields of stock trading marketplace as GPU performance and large scaled data have been supported enough. Especially, LSTM has been tried to apply to stock price prediction because of its compatibility for time series data. In this paper, we implement stock price prediction using LSTM. In modeling of LSTM, we propose a fitness combination of model parameters and activation functions for best performance. Specifically, we propose suitable selection methods of initializers of weights and bias, regularizers to avoid over-fitting, activation functions and optimization methods. We also compare model performances according to the different selections of the above important modeling considering factors on the real-world stock price data of global major companies. Finally, our experimental work brings a fitness method of applying LSTM model to stock price prediction.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.157-168
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• 2009

The principal objective of this study was to provide basic data regarding health care services for middle-aged men, via an analysis of the relationships among stress level, food habits and well-being-related attitudes with social-demographic characteristics and health-related factors. The main findings of this study were as follows. The average age of the participants was $48.7{\pm}5.2$. With regard to health status, 18.8% of the participants were diagnosed with digestive diseases within the past year. Stress levels were higher in the participants with lower levels of educational attainment. Furthermore, participants who had become divorced or lived separately from their families, participants who did not have their own houses, and participants who reported low marital satisfaction also had high levels of stress. Our food habits scores revealed meaningful differences among the study subjects, and were shown to vary with marital satisfaction, occupation, and residence type. In terms of both the importance and practice level of well-being-associated food habits, the most frequent response in this study was 'Consume home-made food rather than processed or ready-to-eat food' ($4.30{\pm}0.86$, $3.68{\pm}1.04$). In terms of importance level, the factors most relevant to well-being in terms of food habits were education level, marital satisfaction, residence type, self-assessed health status, smoking, drinking, regular exercises and leisure activities. With regard to practice levels, the degree to which subjects engaged in food habits targeted toward well-being differed meaningfully depending on marital status, marital satisfaction, residence type, family type, self-assessed health status, smoking, drinking, nutritional supplement intake, regular exercises and leisure activities. After analyzing the correlation among stress level, food habit score and the attitude towards well-being-related dietary habits (importance and practice level), we observed a meaningful relationship between the four factors at the level of p<0.001. According to the above result, continuous attention to health, including the appropriate control of smoking and drinking, as well as, stress management, via regular exercises and appropriate food habits is expected to exert a positive influence on the prevention of disease, and is also expected to improve quality of life. For all well-being-associated items, the importance level was shown to be higher than the practice level. Thus, in order to foster health-oriented food habits, we recommend that a new plan be designed, targeted toward ease of active practice for middle-aged men.